Amish Custard Pie is a silky smooth and utterly delightful treat after a heavy dinner. Baked in my Amish Never Fail Pie Crust, this pie is completely addicting and one slice is never enough. Love desserts? Don’t miss my Piggy Pie Dessert or Blueberry Galette Dessert!
Amish Custard Pie
The perfect combination of milk, eggs, sugar, and nutmeg, no one will know how easy it was to prepare. The primary ingredients are so simple. You probably have them in your pantry right now. That is the best part, you never want dessert making to be hard work:) You will be amazed at how easy it truly is to make a beautiful and delicious pie from scratch. I love when impressive and delicious dishes are simple to make.
What is Custard Pie?
A custard pie is an uncooked custard mixture added to an uncooked or partially cooked crust and baked together. Here in the US, a custard pie typically has a mixture of milk, eggs, sugar, salt, vanilla extract and nutmeg combined with a pie crust. Some people use the term “custard pie” interchangeably with “cream pie” but they are subtly different. A cream pie contains cooked custard poured into a cooled, precooked crust. My favorite little tidbit of useless information on the custard pie is that they were commonly used in “pieing”. You know, you have all seen the movie or tv show where someone gets a pie to the face. That is typically a custard pie, probably because they make the most mess:)
‘Cold weather, warm weather, this pie holds no boundaries. It is a perfectly light pie, great for any time of year. You seriously won’t be able to get over how the ingredients for this Amish Custard pie are deceptively easy… one of the beautiful things about Amish recipes. I know you will be delighted with the decadent results! You can serve it up warm or cold. But you will want to let it cool completely before slicing into it. If you want a warm slice, you’ll just need to heat it up for a few seconds before serving.
How to Make Custard Pie
So essentially, you will be pouring hot ingredients into a cool, uncooked pie crust. Once all of the wet ingredients are mixed together, pour it into the crust and bake. It is very simple, but I’ll break it down for you here a bit more:
- Start with a preheated oven, and a 9 ½-inch pie dish lined with the unbaked Amish Never Fail Pie Crust.
- In a large bowl, whisk together the sugar, flour, eggs, salt, and vanilla.
- In a small sauce pan, heat the milk over medium heat until just beginning to boil. Add the hot milk, one ladle at a time, to the egg mixture, stirring in between each addition.
- Pour the mixture through a strainer and into the unbaked crust.
- Sprinkle with nutmeg and bake for 45 to 50 minutes, until the center is set.
- Allow to cool completely before cutting.
TIP: Do not over-bake. The pie should still be a little “giggly”.
Looking for more Pie Recipes?
AMISH CUSTARD PIE
Silky smooth Amish Custard Pie is a delightful treat after a heavy dinner. Baked in my Amish Never Fail Pie Crust, this pie is completely addicting and one slice is never enough.
Ingredients
- Amish Never Fail Pie Crust recipe above, unbaked
- ⅓ cup sugar
- 1 teaspoon all-purpose flour
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 ½ cups milk
- ¼ teaspoon nutmeg or cinnamon
Instructions
- Move the oven rack to the bottom position and preheat oven to 350°F. Line a 9 ½-inch pie dish with the Amish Never Fail Pie Crust.
- In a large bowl, whisk together the sugar, flour, eggs, salt, and vanilla.
- In a small sauce pan, heat the milk over medium heat until just beginning to boil. Add the hot milk, one ladle at a time, to the egg mixture, stirring in between each addition.
- Pour the mixture through a strainer and into the unbaked crust.
- Sprinkle with nutmeg and bake for 45 to 50 minutes, until the center is set.
- Allow to cool completely before cutting.
Recipe Video
Amish Never Fail Pie Crust Recipe
DID YOU MAKE Amish Custard Pie?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
Recipe adapted from Just a Pinch Recipe Club. Photography by The PKP Way.
